| RISOTTO
WITH THE TRADITIONAL BALSAMIC VINEGAR OF MODENA | INGREDIENTS
(for four people):
320 gr. of superfine arborio rise, scallion, dry white wine,
meat broth, half apple, milk cream, butter, Parmigiano Reggiano cheese, traditional
balsamic vinegar of Modena "ACETAIA GENESINI "
Brown
the scallion with the olive oil, then toast the rise in it adding the dry white
wine until it evaporates.
Cook it like a normal risotto adding a good broth;
when the rise is at half cooking time add the half apple peeled cut in small cubes
and the milk cream. At the end of cooking whip with the butter, the Parmigiano
Reggiano and the traditional balsamic vinegar of Modena "ACETAIA GENESINI".
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| TOURNEDOS
WITH THE TRADITIONAL BALSAMIC VINEGAR OF MODENA |
INGREDIENTS
:
Beef tournedos (core of the filet), olive oil, toast bread, salt, traditional
balsamic vinegar of Modena " ACETAIA GENESINI" .
In
a frying pan brown the tournedos, sprinkled with flour on both sides, with olive
oil on a vivid flame, put salt and add the traditional balsamic vinegar of Modena
" ACETAIA GENESINI" and keep cooking until it gets thicker.
Serve
laying it on a crouton of bread, lightly toasted. |
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| ICOUNTRY
SALAD WITH THE TRADITIONAL BALSAMIC VINEGAR OF MODENA |
INGREDIENTS:
Fresh
red chicory, boiled potatoes, olive oil, pork cheek, traditional balsamic vinegar
of Modena "ACETAIA GENESINI" .
Put
in a bowl the fresh red chicory and the boiled potatoes, still warm, cut in cubes.
Cut
the pork meat in small pieces and cook it in a frying pan with some olive oil,
add the traditional balsamic vinegar of Modena "ACETAIA GENESINI" and
make it evaporating a little until it gets thicker, then put all this on the salad. |
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